This post may contain affiliate links. Please read our disclosure policy.
Discover the simplicity of crafting the much-loved classic Irish-American dish with this Slow Cooker Corned Beef and Cabbage recipe. Indulge in the delectable and irresistible taste of the tender brisket, which is sure to melt in your mouth and leave you craving more.
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Is Corned Beef Irish?
As we know, Corned Beef and Cabbage is a classic St. Patrick’s Day dish. An Irish-American tradition believed to have no roots in Ireland. As it turns out, parts of this beloved classic do, in fact, have roots leading back to the Irish shores.
We know that Corned Beef and Cabbage is a favored dish often served on March 17. As a result, it’s always been known as a traditional American tradition.
In your conversations around the table, it might be interesting to note that parts of this dish do, in fact, have roots in Ireland. And those roots can be found in the tradition of salting meat. Corned Beef is a salt-cured brisket of beef.
Here’s what to know about Ireland’s long history of salting beef:
One of the earliest references to corned beef appears in the 12th-century Gaelic poem Aislinge Meic Conglinne, where it references a dainty, gluttonous indulgence. By the 17th century, salting beef had become a major industry for Irish port cities of Cork and Dublin, where Irish beef was cured and exported to France, England and later to America.Irish Central
And now you know what I know! Smile and enjoy yourselves as you wear your green, listen to Celtic music, and enjoy your corned beef and cabbage– knowing that it does indeed have some roots leading back to Ireland. Without forgetting and celebrating its Irish-American story too!
Here’s another thing I know, and I’m positive you do too… it’s a delicious way to celebrate St. Patrick’s Day.
If you’re looking for a stovetop recipe, be sure and see my Easy One Pot Corned Beef and Cabbage!
What to Love About Corned Beef in the Slow Cooker
- Requires only a handful ingredients
- With 10 minutes or less of prep, it almost cooks itself
- Utterly tender and juicy and packed with flavor
- Easy for St. Patrick’s Day
Slow Cooker Corned Beef and Cabbage Ingredients
Specific ingredient measurements are in the recipe card below.
- Corned beef brisket with it’s seasoning packet
- Large onion cut into wedges
- Bay leaves: I love the fresh bay leaves you can find the produce section of your market
- Carrots, peeled and chopped
- Red potatoes halved (or yellow potatoes if you prefer)
- Small cabbage cut into wedges
- Water for cooking
- Fresh parsley for serving
How to Make Corned Beef and Cabbage Slow Cooker Recipe
The simplicity of this recipe is one of its greatest charms. Not only does it require a handful of simple ingredients, but it’s also incredibly easy to make too.
Step by step instructions are also in the recipe card below, but here’s a quick overview:
- Add onion to the bottom of a 6-quart slow cooker. Top with brisket and the seasoning package.
- Pour water over the brisket to cover.
- Cook on low for 8-10 hours.
- After 3 hours, add potatoes and carrots.
- Two hours before serving, add cabbage wedges.
- Let rest for 15 minutes before serving.
Tips for Making Corned Beef and Cabbage in the Slow Cooker.
Plan on cooking the brisket all day for the most tender, delicious, foolproof method of cooking corned beef. Depending on how large the brisket is, it will take between 8 and 10 hours in the slow cooker.
Yes! Corned beef is made from less tender cuts of beef, which means it requires long, moist cooking for tenderness.
The USDA says corned beef is safely cooked once it reaches an internal temperature of at least 145°F. Cooking it longer, though, will make it fork tender.
In this recipe, we’re using water for the cooking liquid. Other options are beef broth.
What to Serve with Corned Beef and Cabbage
SAVE THIS AND PIN IT FOR LATER!
Make sure you don’t lose track of this recipe by pinning it for later! If you are not already, you can follow me on Pinterest, as well as keep up with me on Facebook, Instagram, and YouTube. If you make this recipe, I would also love it if you’d tag me in your photos and leave a star rating below!
Slow Cooker Corned Beef and Cabbage
- 1 corned beef brisket 3-4 lbs
- 1 large onion cut into wedges
- 2 bay leaves
- 2 1/2 cups water
- 6 carrots peeled and chopped
- 2 lb red potatoes halved
- 1 small cabbage cut into wedges
- Add onion wedges to the bottom of a 6-quart slow cooker. Top with corned beef and its seasoning packet.
- Pour water over the brisket until it just covers it. Add additional water if needed. Finally, add the bay leaves.
- Cover and cook on low for 8-10 hours.
- After the brisket has cooked for 3 hours, add potatoes and carrots to the slow cooker.
- Two hours before serving, add cabbage wedges to the slow cooker.
- Remove the corned beef and let rest for 15 minutes. Slice corned beef across the grain into thick slices and serve with cabbage, potatoes and carrots.
Cooking TimeAdjust the cooking time of the brisket according to its weight. It will take between 45 and 50 minutes per pound cooking time to be fork tender. Slow Cookers differ so if the corned beef is not tender, it probably needs more cooking time.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.